If you love dumplings, you’re in the right place. This Korean Mandu Dumplings Recipe walks you through everything: ingredients, technique, folding styles, cooking methods (steamed, boiled, pan-fried, deep-fried), dipping sauces, troubleshooting, make-ahead tips, and delicious variations. Whether you want tender steamed mandu for a light meal, crispy gun-mandu (pan-fried potstickers) for a party, or a vegetarian kimchi mandu twist — I’ll show you how to make them with confidence.

Read straight through for an end-to-end tutorial, or skip to the section you need: ingredients, step-by-step assembly, cooking methods, or storage & reheating. Let’s make some mandu.

Why this Korean Mandu Dumplings Recipe works

Mandu are Korea’s beloved dumplings — versatile, flavorful, and forgiving. This Korean Mandu Dumplings Recipe balances juicy filling, bright aromatics, and the right wrapper texture so your dumplings don’t fall apart in the pot or come out dense and gummy. I cover time-saving options (store-bought wrappers), plus how to make your own for the genuine experience. You’ll get practical tips to avoid common mistakes and ideas to adapt fillings to whatever’s in your fridge.

What is mandu?

Mandu are Korean dumplings with a long history. They can be steamed, boiled, pan-fried (gun-mandu), or deep-fried. Fillings range from pork and beef to tofu, kimchi, seafood, and seasonal vegetables. In Korea, mandu are often enjoyed in soups (mandu-guk), as street food, or as part of holiday feasts. In this Korean Mandu Dumplings Recipe we focus on a classic, crowd-pleasing pork & vegetable filling and then explore lots of variations and sauces.

Equipment you’ll need

You don’t need fancy tools — just a well-organized workspace.

• Large mixing bowl (for filling)
• Cutting board and a sharp knife
• Heavy skillet (cast iron or nonstick) for pan-frying
• Large pot for boiling or making mandu-guk
• Bamboo steamer or metal steamer insert (for steaming)
• Rolling pin (if making wrappers from scratch)
• Pastry brush or small bowl of water (for sealing)
• Measuring spoons and cups
• Plastic wrap and baking sheet for arranging mandu
• Freezer tray or parchment (for freezing before bagging)

Ingredients — Classic Pork & Vegetable Mandu

Yields ~40–45 medium mandu depending on wrapper size.

For the filling

• 1 lb (450 g) ground pork (shoulder or 80/20 for flavor)
• 1 cup napa cabbage, finely chopped and squeezed dry (or regular cabbage)
• 1/2 cup onion, finely diced
• 1/2 cup firm tofu, drained and crumbled (optional; adds tender texture)
• 3 green onions (scallions), thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup shiitake mushrooms, stems removed and finely chopped (optional)
• 1 large carrot, grated or finely diced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine (mirin) or dry sherry (optional)
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (adjust to taste)
• 1–2 teaspoons sugar (optional — balances flavors)
• 1 large egg (helps bind; omit for vegan)
• 2 tablespoons cornstarch or potato starch (helps hold moisture)

For wrappers (if making from scratch)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• About 3/4 cup boiling water (adjust)
• Cornstarch or extra flour for dusting

Or: 1 package round or square store-bought dumpling/mandu wrappers (usually 3–4 inches / 7–10 cm rounds)

For dipping sauce (classic)

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional)
• 1 teaspoon gochugaru (Korean red pepper flakes) or a pinch of red pepper
• 1 teaspoon toasted sesame seeds
• 1 scallion, thinly sliced
• Optional: thinly sliced fresh chili or a dab of gochujang

Making wrappers from scratch (optional)

Store-bought wrappers are perfectly fine and time-saving. If you want authentic homemade wrappers:

1. In a bowl, mix 2 cups flour and 1/2 teaspoon salt.
2. Slowly add 3/4 cup boiling water while stirring with chopsticks or a fork until dough forms.
3. When cool enough, knead for 6–8 minutes until smooth and elastic. Add a little water or flour as needed.
4. Cover and rest 30 minutes.
5. Divide into portions and roll into a log. Slice into small pieces, roll each into balls, and flatten with a rolling pin to 2–3 mm thickness (dust with cornstarch to avoid sticking). Cut rounds with a cookie cutter or shape into squares.

Tip: Homemade wrappers are more elastic and slightly chewier — great if you have time.

Step-by-step: Prepare the filling

1. Prepare and salt the cabbage (if using napa): Chop finely, toss with 1/2 teaspoon salt, let sit 10 minutes, then squeeze out excess water. This prevents soggy filling and watery dumplings.
2. Combine aromatics: In a large bowl, mix onion, garlic, ginger, scallions, carrot, mushrooms, and crumbled tofu (if using).
3. Add meat and seasonings: Add ground pork, soy sauce, sesame oil, rice wine, pepper, sugar, egg, and cornstarch. Mix thoroughly — use your hands for the best texture (keep them clean!). Aim for a cohesive, slightly sticky mixture.
4. Taste for seasoning: Fry a small teaspoon of filling in a hot pan and taste. Adjust salt, soy, sugar, or sesame oil as needed.

Why test? Because this step ensures flavorful mandu since raw filling won’t taste the same as cooked.

Assembly: How to fill and fold your mandu

Set up an assembly station: filling bowl, wrapper stack (covered), small water bowl for sealing, and a baking sheet lined with parchment.

Two popular folding methods

1) Half-moon pleated mandu (classic)

• Place a wrapper in your palm.
• Spoon ~1½ teaspoons to 1 tablespoon of filling into center (depends on wrapper size).
• Brush edge with water.
• Fold wrapper in half to form a half-moon.
• Start pleating one side into small folds and press to seal; press the other side flat to meet pleats. You should get 3–5 pleats for a tidy look.
• Press edges firmly to avoid leaks.

2) Round pouch / gathers (for deep-frying or steaming)

• Place filling in center of round wrapper.
• Dip finger in water and wet the edges.
• Gather the edge up around filling like a purse and pinch to close, forming a small round pouch. Good for soup mandu.

Tips:

• Don’t overfill. Overfilling causes tearing and leaking.
• Keep wrappers covered with a damp towel to prevent drying.
• If a wrapper tears slightly, patch it with a small scrap or use a new wrapper.

Cooking methods — pick your favorite

This Korean Mandu Dumplings Recipe includes four main methods. Each yields a different texture and experience.

1) Pan-fried (Gun-mandu / potstickers) — crispy bottom, tender top

• Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat.
• Arrange mandu in a single layer, flat side down.
• Fry 2–3 minutes until bottoms are golden brown.
• Pour in 1/3 cup water and immediately cover. Reduce heat to medium-low and steam 6–8 minutes until water evaporates and filling is cooked through.
• Remove lid and let bottoms crisp 1 minute.

Important: Adjust steaming time for larger or frozen mandu.

2) Steamed mandu — soft, delicate

• Line a bamboo or metal steamer with cabbage leaves or parchment (poke holes).
• Place mandu in steamer with space between them.
• Steam over boiling water 8–12 minutes until cooked through.
• Serve immediately.

3) Boiled mandu — for soups (mandu-guk or broth)

• Bring a large pot of salted water to gentle boil.
• Add mandu, stir gently so they don’t stick.
• Boil 4–6 minutes for fresh mandu (a bit longer for frozen).
• Remove with slotted spoon and serve in broth or with dipping sauce.

For mandu-guk: Add cooked mandu to beef or anchovy broth, top with sliced egg crepe, scallions, and roasted seaweed.

4) Deep-fried mandu — crunchy snack

• Heat neutral oil to 350°F / 175°C.
• Fry mandu in batches until golden and crisp, 3–4 minutes.
• Drain on paper towels and serve hot with dipping sauce.

Dipping sauces — quick recipes

Classic soy-vinegar (simple)

• 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 scallion sliced, pinch of sugar. Stir and serve.

Spicy gochujang dip

• 2 tbsp soy sauce, 1 tsp gochujang, 1 tsp rice vinegar, 1 tsp honey, 1 tsp sesame oil, scallion, sesame seeds.

Garlic sesame oil (minimalist)

• 2 tbsp soy sauce, 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tbsp chopped scallion.

Tip: Provide small plates for dipping and garnish with toasted sesame seeds and thinly sliced chili if you like heat.

Variations & ideas

This Korean Mandu Dumplings Recipe is a template — change proteins and fillings freely.

Kimchi Mandu

• Replace half of the cabbage with finely chopped, squeezed kimchi. Reduce added salt and add 1 tsp sugar to balance kimchi acidity. Great pan-fried.

Beef & tofu mandu

• Use ground beef (or half beef/half pork), reduce sesame oil slightly, increase ginger for warmth.

Vegetarian / Vegan Mandu

• Omit egg and pork. Use extra firm tofu (pressed and crumbled), mushrooms, shredded zucchini, kimchi (vegan), glass noodles (soak and chop), and bind with cornstarch. Use vegan wrappers or homemade made without egg.

Seafood mandu

• Mix chopped cooked shrimp with pork or use alone with scallions, ginger, and a touch of fish sauce for umami. Be careful with cooking time — shrimp cooks quickly.

Gluten-free option

• Use rice wrappers (for wontons) or make a gluten-free dough using a blend of rice flour and tapioca, though texture will differ.

Mandu-guk (dumpling soup)

• Add boiled mandu to a clear beef/anchovy broth with sliced scallion, spinach, and julienned egg crepe. Finish with roasted seaweed strips.

Make-ahead, freezing, and storage

Refrigerate

• Fresh, uncooked mandu: keep covered and refrigerated for up to 2 days.
• Cooked mandu: refrigerate in airtight container for 2–3 days.

Freezing (best method)

1. Place freshly assembled mandu in a single layer on a baking sheet lined with parchment, making sure they don’t touch.
2. Freeze 1–2 hours until firm.
3. Transfer frozen mandu to a ziplock bag or airtight container. Label and store up to 3 months.
4. Cook from frozen: boil 6–8 minutes, pan-fry with a bit longer steaming time, or steam 12–15 minutes. No need to thaw — handle gently to avoid tearing.

Reheating cooked mandu

• Pan-fry briefly to re-crisp bottoms (add a splash of water and cover to steam through), or reheat in oven at 350°F (175°C) for 8–10 minutes covered, then uncover to crisp.

Troubleshooting — common problems and fixes

• Wrappers tear during folding: Too much filling or the wrapper is too thin/too dry. Use less filling, keep wrappers covered, and wet edges before sealing.
• Mandu bursts when boiling: They may be sealed poorly or overfilled. Seal tightly; test one first.
• Gummy or tough wrappers: Overworked dough or too thick flour; resting dough helps. Avoid overcooking.
• Soggy bottoms after pan-frying: Steam too long or use too much water. Reduce water and increase heat briefly at the end to crisp.
• Filling bland: Always fry a small sample of the uncooked filling to test seasoning and adjust soy, salt, sesame oil, or acid.

Timing & party plan

Mandu are perfect for entertaining because you can make them ahead and freeze. Suggested timeline for a dinner party:

• Day-1 evening: Prepare filling and assemble mandu. Freeze on trays overnight.
• Day-of: Cook from frozen (boil for soup, pan-fry for appetizers) and reheat as needed.
• Make dipping sauces the same day for bright flavor.

For a live folding party, set up stations with prepped filling and wrappers — guests love assembling their own mandu.

Nutrition note (approximate)

Nutrition varies by size and filling. A medium pork mandu (pan-fried) is roughly 70–120 kcal depending on filling and cooking method. Steamed mandu are lower calorie than deep-fried. Use leaner meat and more vegetables to reduce calories while keeping flavor.

Frequently Asked Questions (FAQ)

Do I need to use pork?
No — beef, chicken, seafood, or tofu all work. Adjust seasonings.

Can I use wonton wrappers?
Yes, but check size. Wonton wrappers are thinner and usually square; adjust filling volume and folding technique.

How do I keep mandu from sticking to the steamer?
Line steamer with cabbage leaves or parchment. Lightly oil the steamer surface if needed.

Can I freeze cooked mandu?
Yes, but texture may change. Vacuum or airtight containers help. Reheat in oven or pan to restore crispness.

Why is my filling watery?
Vegetables like cabbage hold water. Salt and squeeze them dry before mixing.

Flavor building tips from a chef

• Use a balance: salt (soy), fat (pork or sesame oil), acid (a touch of rice vinegar or sugar balance), and aromatics (garlic & ginger).
• Toast sesame seeds and add sesame oil at the end for aroma — sesame oil loses vibrancy when cooked long.
• Add a small amount of kimchi juice for umami in non-kimchi versions.
• Use a little cornstarch in filling to lock in juices and give a silky mouthfeel.
• Fresh mushrooms (like shiitake) add meaty umami; rehydrate dried mushrooms and use soaking liquid in small amounts for extra depth.

Serving suggestions

• Serve pan-fried mandu with warm soy-vinegar dipping sauce and pickled radish.
• For a comforting meal, serve steamed mandu in a clear beef or anchovy broth with sliced scallions — mandu-guk style.
• Present deep-fried mandu on a platter with lemon wedges and gochujang mayo for dipping.
• Pair mandu with simple banchan: kimchi, seasoned spinach (sigeumchi namul), and steamed rice for a homey Korean meal.

Final checklist before you start

• Have your filling seasoned and tasted (test fry).
• Keep wrappers covered with a damp cloth.
• Don’t overfill — less is more.
• Work in batches when cooking.
• Freeze extras — they reheat beautifully.

Wrapping up

This Korean Mandu Dumplings Recipe gives you the foundation to make restaurant-quality mandu at home, plus a wealth of variations and strategies to adapt it to your pantry and preferences. Whether you choose to steam, boil, fry, or deep-fry, these mandu will reward you with comforting, layered flavors and satisfying textures.

Try the classic pork & vegetable mandu first, then experiment: kimchi, vegan, seafood — mandu are wonderfully adaptable.

Korean Mandu Dumplings Recipe

A flavorful, easy-to-follow Korean Mandu Dumplings Recipe for tender pork-and-vegetable dumplings that can be steamed, boiled, pan-fried (gun-mandu) or deep-fried — perfect for meal prep, parties, and freezer-friendly weeknight dinners.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course

Cuisine Chinese, Japanese

Servings 6

Calories 560 kcal

Ingredients

  

For the filling

• 1 lb 450 g ground pork (shoulder, 80/20 recommended)
• 1 cup napa cabbage finely chopped and squeezed dry
• 1/2 cup yellow or sweet onion finely diced
• 1/2 cup firm tofu drained and crumbled (optional)
• 3 green onions scallions, thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1/2 cup shiitake mushrooms finely chopped (fresh or rehydrated)
• 1 medium carrot grated or very finely diced
• 1 large egg omit for vegan
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine mirin or dry sherry (optional)
• 1 –2 teaspoons sugar optional; balances acidity
• 1/2 teaspoon kosher salt adjust to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch or potato starch helps bind juices

Wrappers

• ~40–45 store-bought round dumpling wrappers 3–4 inch / 7–10 cm, or homemade wrapper dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• ~3/4 cup boiling water adjust while mixing
• extra cornstarch or flour for dusting
• For pan-frying / steaming / boiling
• Neutral oil vegetable or canola, for frying
• Water for steaming/boiling

Simple dipping sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 scallion thinly sliced
• 1 tsp toasted sesame seeds
• Optional: pinch of gochugaru or a small dab of gochujang for heat

Instructions

 

Prep the filling

• If using napa cabbage: finely chop, toss with 1/2 teaspoon salt, let sit 8–10 minutes, then squeeze firmly to remove excess water. This prevents watery filling.
• Combine chopped cabbage, onion, scallions, grated carrot, chopped shiitake, minced garlic, grated ginger, and crumbled tofu (if using) in a large mixing bowl.
• Add ground pork, soy sauce, sesame oil, rice wine (if using), sugar, salt, pepper, egg, and cornstarch. Mix thoroughly — using clean hands gives the best, even texture. Aim for a slightly sticky, cohesive mixture.
• Taste test: fry a 1 teaspoon portion of filling in a small skillet until cooked and taste; adjust salt, soy, or sesame oil as needed.

(Optional) Make wrappers from scratch

• Mix flour and salt. Slowly add boiling water while stirring until a rough dough forms.
• When cool enough, knead 6–8 minutes until smooth and elastic. Cover and rest 20–30 minutes.
• Roll into a log, cut into small pieces, flatten each piece and roll into 2–3 mm thick rounds. Dust to prevent sticking.

Assemble mandu (folding)

• Set up a station: bowl of filling, wrappers covered with a damp cloth, small bowl of water, and a lined baking sheet.
• Place one wrapper in your palm or on a work surface. Put ~1–1½ teaspoons to 1 tablespoon of filling in the center (depending on wrapper size).
• Brush the wrapper edge with water. Fold in half (half-moon) and pleat one side into 3–5 small folds while pressing the opposite side flat to seal. Alternatively, gather edges into a pouch for round mandu.
• Place finished mandu on a parchment-lined tray. Keep covered with a damp towel while you work to prevent drying.
• If a wrapper tears slightly, patch with a small scrap or use a new wrapper.

Cook mandu — choose a method

• Pan-fry (Gun-mandu) — crispy bottom, tender top
• Heat 1 tbsp neutral oil in a nonstick skillet over medium heat.
• Arrange mandu flat-side down in a single layer (do not overcrowd).
• Fry 2–3 minutes until bottoms are golden brown.
• Pour in ⅓ cup water and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 6–8 minutes until filling is cooked through.
• Remove lid and let remaining moisture evaporate; cook 30–60 seconds more to re-crisp bottoms. Serve hot.

Steam — soft and delicate

• Line a steamer basket with cabbage leaves or parchment (poke holes).
• Place mandu with space between them and steam over boiling water for 8–12 minutes (depending on size). Serve immediately.

Boil — for soups (mandu-guk)

• Bring a large pot of salted water to a gentle boil.
• Add mandu and stir gently to keep from sticking.
• Boil 4–6 minutes for fresh mandu (longer for frozen) until they float and filling is cooked. Transfer to broth or serve with dipping sauce.

Deep-fry — crunch snack

• Heat oil to 350°F / 175°C.
• Fry in batches 3–4 minutes until golden and crisp. Drain on paper towels and serve.

Serve

• Whisk dipping sauce ingredients together and place in small bowls.
• Garnish mandu with sliced scallion, toasted sesame seeds, or a small drizzle of sesame oil as desired.
• For mandu-guk (dumpling soup): place boiled mandu into a clear beef/anchovy broth, top with thin egg crepe strips, scallions, and toasted seaweed.

Notes

• Don’t overfill: less filling prevents tearing and ensures even cooking.
• Keep wrappers moist: keep unused wrappers under a damp towel so they don’t dry out.
• Binding & texture: cornstarch keeps juices locked into the filling and gives a silky mouthfeel.
• Flavors: always test a tiny cooked portion of filling and adjust soy, sesame oil, or salt before assembling the full batch.
• Freezing: Arrange freshly assembled mandu in a single layer on a parchment-lined tray and freeze 1–2 hours until firm. Transfer to airtight bags; freeze up to 3 months. Cook from frozen (boil 6–8 min; pan-fry with a slightly longer steam period; steam for 12–15 min).
• Make-ahead: Fill and freeze ahead for stress-free entertaining. Dipping sauces are best made same day.
• Vegan option: omit egg and pork; use extra-firm tofu, finely chopped mushrooms, glass noodles, and more seasonings. Use a vegan wrapper.
• Kimchi mandu variation: substitute half the cabbage with finely chopped, well-squeezed kimchi; reduce added salt and add 1 tsp sugar to balance acidity.
• Air-fryer option: brush mandu lightly with oil and air-fry at 375°F (190°C) for 6–8 minutes (turn halfway) for a crispy, lower-oil result — adjust time for frozen mandu.
• Cuisine note: This is a Korean-style recipe (mandu). If you are categorizing by cuisine in a system without a “Korean” option, choose the closest Asian categories available.